How about a simple pot of roasted winter vegetables? Chunks of carrot, butternut squash, sweet potato, parsnip, onion, a few whole heads of garlic, maybe a red pepper for color. Put in a dish, put a nice sprig of rosemary on top, cook covered in 400 oven for 45 minutes or so, then remove the cover and cook another 15 minutes. Squish the garlic over the vegetables. Reheat or serve at room temp.

Or you could cube and roast some butternut squash tossed in butter and a little brown sugar, and then toss it with wild rice (cooked in stock), diced and sautéed onion, bits of toasted walnut, dried cranberries, and a little minced parsley. You can add a little sausage to that mixture too, if you like -- works great with those flavors.

This might not be very 'winter' dish. But it's fantastic...easy to make ahead and can be deployed easily and served at room temp or slightly warm.
. http://www.food52.com/recipes...

It's very good. Make the meatballs the night before and fry the grapes, put in tupperware to store overnight, same with the yogurt sauce. Bring a box of toothpicks and large oval serving plate---but down the sauce. and plate the meat balls with grapes on the sauce. A side of basket of pita bread sliced in wedges (bring in a ziplock cut up) will be a nice addition.